Not putting amounts because it’s really not an issue with this recipe, just use to suit your family’s size and tastes. Depending on the sides you fix, this could be dinner on the table in 45 minutes.
Thin Sliced Pork Chops
Marsala wine (abt 1 cup)
In a bowl or shallow pan combine flour and seasonings. Dredge pork chops to coat. Meanwhile heat enough oil for frying the pork chops in a pan. When the oil is hot, add about 4 chops at a time, being careful not to overcrowd the pan. Remove and drain the chops (a great way to drain fried food is a wire rack or roasting rack over paper towels). When all chops are finished, brown mushrooms and garlic in remaining oil. Add about a cup of Marsala wine and simmer for about 15 minutes. Add the chops and simmer until they are hot.
I served with roasted mixed vegetables (broccoli, cauliflower, and carrots) and Sauteed corn with butter. Would also be good with roasted potatoes, mashed potatoes, rice, Brussels sprouts, sauteed asparagus or squash/zucchini.